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Quick and Easy South Texas Favorites
Quick and Easy South Texas Favorites
Quick and Easy South Texas Favorites
Ebook276 pages1 hour

Quick and Easy South Texas Favorites

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About this ebook

What do you get when you combine a South Texas beauty queen and great Tex-Mex cuisine...afoodiequeen! Jozi Maldonado the author and host of PBS's "A Taste of Mexico" (1994) has been secretly stashing away recipes for several years to reveal her much anticipated sophomore cookbook, entitled: "Quick and Easy South Texas Favorites" by Jozi Maldonado. Her shows were broadcast by most of the country's public television stations.

Want to get back to cooking and get healthy at the same time? Try Jozi' s new book which includes over one-hundred twenty of her family's favorite recipes, many of which offer a healthy take to the original Tex-Mex version.

"If you substitute one or two fat or calorie filled ingredients, you can get a superb low-cal dish", says Jozi. She also offers healthy smoothies and delicious dips that will satisfy any appetite. Most of these recipes are fast and simple for the parent on the run in today's fast paced world.
LanguageEnglish
PublishereBookIt.com
Release dateApr 26, 2016
ISBN9781456603984
Quick and Easy South Texas Favorites

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    by: Joseph Solis JM4 best teacher in the world :)

Book preview

Quick and Easy South Texas Favorites - Jozi Maldonado

spoiling.

Appetizers and Snacks

Queso Flameado con Champinones or Spicy Melted Cheese With Sausage and Mushrooms

Hot and melted mozzarella cheese with mushrooms wrapped in a fresh corn tortilla...m-m-m...easy and delicious!

Procedure

1 On medium-low heat, melt butter in pan and stir in mushrooms and pepper flakes and saute.

2 As the mushrooms cook, sprinkle cheese on top and cover. Turn off heat when cheese melts.

3 Serve hot with tortillas or chips.

Servings: 4

Nutrition Facts

Queso Flameado con Chorizo or Melted Cheese With Mexican Pork Sausage

Hot and melted mozzarella cheese, with spicy Mexican chorizo, in a warm corn or flour tortilla is a popular appetizer served in Mexican eateries. It is a simple, yet scrumptious dish.

Procedure

1 Heat oil in pan and squeeze out chorizo out of casing and stir fry on low heat. Stir and break chorizo up into small pieces.

2 As the chorizo cooks completely or about 5-8 minutes, sprinkle cheese and Pico de Gallo or salsa of choice on top and cover. Turn off heat when cheese melts.

3 Serve hot with tortillas or chips.

Servings: 6

Nutrition Facts

Cheese Straws

Procedure

1 Heat oven to 350°.

2 Sprinkle and spread flour on cutting board or other clean surface. Fold out pastry and brush each with egg wash. Sprinkle cheese evenly on pastry. Cut pastry into (1) inch wide pieces or straws.

3 Use nonstick spray and spray all straws. Bake for 10 minutes or until golden and cheese is melted. Cool and place in a tall vase and serve as an appetizer.

4 Serve alone or dip in marinara sauce or ranch dressing.

Servings: 4

Nutrition Facts

Recipe Tips

Dip in warmed marinara or Ranch dressing.

Choco-Peanut Butter Smores on a Stick

My nephew Austin inspired this recipe...two of these is all it takes to satisfy. He is such a genius.

Procedure

1 Place crackers in a small plastic bag and hand crush. Place crumbs onto a plate.

2 Place peanut butter and chocolate chips in a microwave safe dish. Place in microwave and cook on high in 30 second increments, but not more than 1 minute. Stir gently. Mixture should be smooth; if not microwave in 10 second increments.

3 Place marshmallow on a skewer and roll into chocolate and peanut butter. Then quickly roll into graham cracker crumbs.

4 Eat quick or they will disappear.

Servings: 6

Nutrition Facts

Hummus

Procedure

1 In a food processor place all ingredients and slowly add olive oil until smooth.

2 Place hummus in a dish and surround it with veggies and tortilla chips.

Servings: 6

Nutrition Facts

Recipe Tips

Serve with bread sticks or tortilla chips.

Tortilla Pinwheel Snacks

Procedure

1 Prepare Best Party Dip Ever and add olives, herbs or chives, and well drained tomatoes and chilies. Blend well and set aside.

2 Spread dip on 2/3 of tortilla wrap and sprinkle about a teaspoon of deli meats and shredded cheese. Roll tortillas and set seam side down.

3 Slice tortilla wraps on an angle creating a pinwheel. Set pinwheels on a platter.

4 Great for snack, appetizer, or finger food for parties.

Servings: 15

Nutrition Facts

Recipe Tips

This makes about 20-30 pinwheels depending on the size. Serve with chips or veggies.

Substitute or add pepperoni or ham instead of turkey. Also substitute any cheese instead of Monterrey Jack.

Beans

Garbanzo Beans or Chick Peas

We love to eat these out of a can. Just rinse drain and then eat, but the home-made version is way better.

Procedure

1 Boil 4-5 quarts of water. Place beans in a large bowl and add enough boiling water to cover beans. Let beans soak 1-4 hours. Drain garbanzo beans in colander.

2 For Crockpot method: Plug in Crockpot and add enough hot or boiling water to cover beans. Set Crockpot on high for 3½ to 4 hours or more until beans are tender.

3 For stovetop method: Follow recipe. Put garbanzo beans in a large soup pot on the stove and add enough hot or boiling water to cover beans. Keep a careful watch so that beans do not stick or run out of water or they will burn.

4 Add only hot water if needed. In the last 30 minutes of cooking, add salt to taste (or about 1-2 tablespoons), garlic and onion. Stir gently and remove from heat when beans are fork

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